Description
Very simple and surprisingly delicious recipe, a favorite dish of my family. The fish comes out juicy, tender, "destroyed" very quickly. Delicious both hot and cold. Garlic and onions from the bottom of the pan along with the juice is consumed faster fish, and children. For this dish used a large fish (3 to 4 kg): the so-iny mullet, carp, carp. It is important not to overdo it in the oven.
Ingredients
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Fish
4 kg
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Onion
5 piece
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Garlic
6 piece
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Bay leaf
3 piece
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Dill
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Vegetable oil
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Spices
Cooking
Big fish clean, wash, and separate the head and tail (on the ear), cut it to length (to separate the bone) portions, divide into pieces of 3-4 cm Salt and pepper, allow to proselytise 10-15 minutes.
The pan abundantly greased with vegetable oil, put onion, sliced, garlic (teeth in the skin).
Put tightly on top of the fish between the pieces to put a Bay leaf.
The fish liberally sprinkle with dry dill.
Pre-heat the oven and bake at 180 degrees for approximately 30 minutes (depending on amount of fish). I check so - if the garlic in the peel is soft, the fish is ready. Serve hot. I served with no garnish, just with bread, it was delicious to SOP the juice from the pan and eat the fish together with garlic and roasted onions, but it's not for everybody. The kids loved it. All a pleasant appetite!!!
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